Grilled Orange Roughy Margarita

By á-170456

Ingredients

• 1 1/2 pounds orange roughy fillets (or use red snapper, grouper, or sea trout)
• 1/3 cup white or gold tequila
• 1/2 cup triple sec
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 2 large garlic cloves crushed
• 1 tablespoon vegetable oil divided
• 3 medium tomatoes diced
• 1 medium finely-chopped white onion
• 1 tablespoon minced jalapeño or serano chile
• 2 tablespoons chopped cilantro
• 1 pinch sugar
• Freshly-ground black pepper to taste

Preparation

Step 1

Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 teaspoons oil; pour over fish, rubbing all over. Cover and marinate for 1 hour at room temperature or for 3 hours in the refrigerator, turning occasionally.

Shortly before serving time, combine tomatoes, onions, chiles, cilantro, sugar and pepper to taste.

Heat the grill to very hot. Remove fish from the marinade, reserving marinade. Pat dry. Cook on greased grill for about 4 minutes per side or until fish flesh is opaque.

Meanwhile boil marinade in saucepan for about 2 minutes; remove and discard garlic cloves. Spoon a little of marinade over fish. Spoon tomato salsa alongside.

This recipe yields 6 servings.